Preheat oven to 425 Combine hash browns, cheese, and onion in large bowl. Combine beef stock, 1/2 melted butter, garlic powder, salt, pepper in another bowl until well blended. Pour over hash browns and mix well. Heat rest of butter in large oven proof skillet over high heat. When skillet is hot add hash browns. Cook stirring occasionally until hot and cheese has melted. Put skillet into oven and bake for 45-60 min or until surface of hash browns are dark brown.

Combine soy sauce, honey, Worcestershire sauce, garlic, ginger and water in bowl. Place in jar with tight-fitting lid and use as needed to marinate steaks, chops or poultry for grilling or making fajitas

In a mixing bowl stir together soup, onion, nutmeg and black pepper. In another bowl, place half of the soup mixture, crab, and 1 cup of the monterey jack cheese; set aside. Wrap the tortillas in paper towels; microwave on 100% power for 30-60 seconds.Place 1/3 cup mixture on each tortilla; roll up. Place seam side down in a greased 12 x 7 1/2 dish. Stir milk into the reserved soup mixture, pour over enchiladas. Microwave, covered, on high for 12-14 minutes. Sprinkle with the remaining cheese. Let stand for 10 minutes. Add a dash of hot pepper sauce to soup mix if desired.

Boil potatoes till tender, peel and grate oe use a food processer. Hard boil eggs till done, peel and chop. Chop onion and peppers. Cut kielbasa into bite sized pieces. Mix everything in a big bowl. Line the bottom of a clean, 5qt ice cream bucket with waxed paper. Spread out the amount needed for 1 breakfast on the wax paper (about enough to fill 1 skillet full), top with another sheet of wax paper. Continue till all is used up, top with wax paper then the bucket lid. To cook: take out one frozen layer, put in a non stick skillet with a tiny bit of oil. Cook covered on low 20 min then turn up to brown for the 5 min. This is really good and very simple to do.

In blender container combine all ingredients and blend until smooth. Serve over ice, if desired. Store in a tightly covered container in refrigerator where it can be stored up to one month. Stir before serving. Makes 5 cups.

Put ribs in a large pot with enough water to cover them. Bring water to a boil, reduce heat, cover and simmer 1 hour or until ribs are fork tender. Mix all sauce ingredients together in a medium sauce pan and bring to a boil, reduce heat and simmer uncovered, stirring often, for 30 minutes or until slightly thickened. Heat broiler. Line broiler with foil for easy cleanup. Place ribs, meat side down, on broiler pan, brush with 1/2 the sauce and broil 4-5 inches from heat source for 6 to 7 minutes. Turn ribs over , brush with remaining sauce and broil 6 to 7 minutes longer or until edges are slightly charred. Servings: 3

Chill glass well. Mix all ingredients and pour into chilled glass. (Mix in a drink mixer with lots of ice. Strain margarita into a salt rimmed martini glass. Serve with a lime wedge and stuffed green olive.)

1 Soak raisins in warm water for 30 minutes. Drain thoroughly in a colander or strainer; set aside. 2 Clean the zucchini and trim off the ends. Do not peel. Shred with a medium sized shredder. You should have about 4 cups when finished. Sprinkle the zucchini with 1 teaspoon of the salt and place on a plate. Mix it with your hands to evenly distribute the salt. Place a heavy saucepan on top of the zucchini and allow it to sit for 20 minutes to purge itself of liquid. 3 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans and set aside. 4 Set aside 2 tablespoons of the flour. Sift together the remaining flour, soda, spices, and remaining 1/4 teaspoon salt. 5 Beat eggs on medium speed for about 3 minutes. Add the sugar, a little at a time and beat for a good 5 minutes. The mixture should be light in color and thick. While beating, slowly pour in the oil. 6 Empty the zucchini into a colander and squeeze to release the juices. 7 Add the vanilla to the beating eggs and then add in the zucchini. Add the dry ingredients, a little at a time and mix just until the dry ingredients are mixed in. Do not overmix. 8 In a small bowl combine the remaining 2 tablespoons flour, nuts, and drained raisins, and mix together to coat. Fold into the batter. Pour into the prepared pans. 9 Bake at 350 degrees F (175 degrees C) about 1 hour or until a toothpick comes out clean. Remove to a rack to cool for 10 minutes. Remove from pans and cool on a rack completely.

Adjust rack to center of oven, and heat to 400 degrees. Place a Silpat baking mat on a baking sheet, and set aside. In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry blender, or two knives, cut in butter until the largest pieces are the size of small peas. Stir in blueberries and zest. Using a fork, whisk together cream and egg in a liquid measuring cup. Make a well in the center of dry ingredients and pour in cream mixture. Stir lightly with fork just until dough comes together. Turn out onto a lightly floured surface, and knead a few times to mix well. Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into four 3-inch squares. Cut squares in half on the diagonal to form eight triangles. Transfer to prepared baking sheet. Brush tops with cream and sprinkle with sugar. Bake until golden brown, 20 to 22 minutes. Transfer scones from baking sheet to wire racks to cool.

Coat cranberries with brown sugar by shaking together in a plastic bag.Place milk, sugar and salt in large micro bowl and heat until very hot but not boiling, abut 6-8 minutes. Add raisins, oatmeal, apples, cranberries and nuts. Mix well.Put into stoneware bowl, I use my French Black Pyrex.Bake 30 minutes. Stir before serving. Serve with sour cream and cinn sugar.

For sauce: In a saucepan, melt butter, then blend in the flour. Cook over moderate heat and slowly stir in milk. Season with salt and cayenne. Continue cooking until sauce is smooth and boiling. Reduce heat and add cheese, stirring, until cheese is blended. Add green peppers, stir, and remove from heat. Grease a baking dish and fill with alternate layers of potatoes and sauce. Bake in moderate oven, 350 degrees, until potatoes are done, about 1-1/2 to 2 hours. Potatoes may be turned with a spoon to ensure even cooking.

Clean vegetables and slice into 2-inch squares. Remove seeds from peppers. Set vegetables aside. In a bowl, mix remaining ingredients until creamy. Take about one tablespoon, and with a fork, fill each vegetable piece and arrange on a platter. Sprinkle half the veggies with paprika and the other half with chopped fresh parsley.

Mix all of the ingredients together and beat with a spoon. Drop by teaspoonfuls into boilig salted water. Cook about 10 minutes and drain. Rinse well with cold water and drain thoroughly. Serve with Chicken Paprikash.

Sauté onions in olive oil in a large pot over low heat till onions are translucent. Add paprika and 1/3 of the chicken broth, stir till smooth. Cook 5 more minutes. Stir in the chicken; cover and simmer 35 minutes. When chicken is cooked, remove it from the pot and keep warm. Mix the flour with the sour cream, add to the cooking liquid, stir till well blended. Add the rest of the chicken stock, stir well, and cook 5 minutes. Salt and pepper sauce to taste, spoon over chicken. Serve with Hungarian Style Dumplings.

Mix together the water and milk. Dissolve the yeast in the water/milk mixture. Cream together the margarine, sugar, salt, eggs and vanilla. Add to the yeast mixture. Stir in the flour. Beat with a wooden spoon until smooth. Put in a greased bowl. Cover and set in a warm spot until doubled, about 2 hours. Put the 1/2 cup melted butter in the bottom of a 9 x 13" pan. Drop large spoonfuls of the dough into the pan with the butter. Make a hole in the center of each mound of dough. Fill the hole with a teaspoon of jelly. Close the hole, seal, and turn upside down. Bake in a 325 degree oven for about 45 minutes or until golden brown. Dust with powdered sugar.

Combine beef, onion, garlic in a 1-quart glass dish. cover. Microwave HIGH for 7 1/2 to 9 minutes until beef browns. stir twice. Drain off fat. Stir in tomato sauce, oregano or basil, salt and pepper.Split rolls in half lenghtwise. Spoon beef on each roll half. Top with cheese. Microwave, uncovered, at LOW & DEFROST for 11 to 12 1/2 minutes, or until cheese melts and sandwich is hot.These can be made ahead of time and put in the frig. When you are ready to eat, just heat up what you want and save the rest for later.

Blend together potatoes and butter. Dissolve the yeast in 1/2 cup warm water, then add mashed sweet potatoes. Add egg, salt, and sugar; blend together. Sift flour and measure. Add alternately with 3/4 cups warm water. Turn onto well floured board and knead. Place in greased bowl and cover. Allow to rise for 2 hours. Place on board and roll to desired thickness and make into various shapes. Brush tops of rolls with melted butter or margarine. Place on greased cookie sheet and allow to rise for 1 hour, or until doubled. Bake in a 425* oven for 15 to 20 minutes.

In large skillet, saute onion, celery, carrots and zucchini until vegies are almost tender. Add beef and garlic and cook until beef has lost its pink color. Don't burn the garlic! Add 1 or 2 tablespoons of oil if necessary. Sprinkle in seasonings and cook, stirring for 1 minute more. Stir in tomatoes and heat to boiling. Lower heat and simmer while pasta is cooking. Stir frequently. Boil pasta in salted water til slightly chewey. Drain well and mix with sauce.

Sift 1 C sugar, flour, baking powder and salt in mixing bowl. Add egg and mix until it forms crumbs. Drain the fruit, reserving the juice, and arrange in greased 9 x 13 pan. Mix the drained juice with 1/2 C sugar and cornstarch in a sauce pan. Heat slowly, stirring constantly until mixture boils and thickens. Pour this over the fruit. Sprinkle topping evenly over all. Drizzle margarine over topping. Bake at 350 for 50 minutes or until well browned.

Layer all ingredients in crockpot. Stir to combine. Cook on low for 7-9 hours. 45 minutes before serving, mix masa with water and stir in to pot. Turn heat to high and cook 45 minutes more. Serve with rice and grated cheese and/or sourcream.

Place meat in casserole dish. Sprinkle with salt and pepper. Top with onions and mushrooms. Sprinkle with more salt and pepper. Mix soup and wine or broth. Pour over meat and vegies. Cover and bake at 325 for 3 hours. Don't peek!Serve over noodles.

Season chicken generously with salt and pepper. Saute in olive oil until lightly browned. Drain and cut in bite sized pieces. Mix chicken, vegetables, gravy, water and salt and pepper to taste in large casserole. Bake, covered, at 350 until vegies are tender.

Bring chicken, oil, potato, onion, wine, broth and thyme to a boil in large skillet. Cover and simmer until vegies are soft and chicken is tender, about 20 minutes. Remove chicken. Reduce stock by half. Blend with immersion blender until sauce is smooth and thickened. Season with salt and pepper to taste. Stir in lemon juice and dill. Return chicken to skillet and heat through. Serve over fettucini or spaghetti.

Pour boiling water over cereal, sugar , shortening and salt to dissolve. Cool to lukewarm. While it is cooling, dissolve yeast in warm water. When cereal mixture is cool, add yeast, eggs and flour. Stir together, no kneading is necessary. Let bread rise until double. Shape into loaves or rolls, let rise again and bake at 350 until done.

Mix milk, water, 1 T sugar and yeast. Set aside til foamy. Cream shortening, butter flavoring, cocoa and 1/2 C sugar. Add eggs and beat well. Stir in yeast mixture, alternating with 4 cups flour. Add remaining flour til you have a soft dough. Knead with dough hook or by hand til smooth. Let rise til doubled. Divide in half. Roll each half into a large rectangle. Mix together all filling ingredients except butter. Spread each dough half with melted butter and sprinkle with half of filling. Roll up into long rolls. Slice each roll into 12 pieces. Place in pans and let rise again til rolls are very large and fill the pan. Bake at 375 until light brown. Drizzle with icing while warm.